Temperance cook book

One peck of ripe tomatoes, peeled and sliced, six onions, one pint of vinegar, one cupful of sugar, six red peppers, two tablespoonfuls of salt, one tablespoonful of cinnamon, one-half tablespoonful cloves. Chop the whole very fine and simmer the mixture until it is thick; then bottle and seal. Set in cool place and it will keep good. Or if you wish it clear you can boil it till you can put the mixture through a colander. When strained, add the spices, simmer for an hour, then bottle and seal. IMITATION WORCESTERSHIRE SAUCE. One cup of molasses, one-half cup of brown sugar, four cups of vinegar, three large onions, two teaspoonfuls of cayenne pepper, one teaspoonful of cloves, one tablespoonful each of cinnamon, nutmeg, allspice, and one teaspoonful of mace. Simmer till the onions are thoroughly done, then strain and bottle for use. HORSERADISH SAUCE. One dessertspoonful olive oil, melted butter, or cream, one of ground or prepared mustard, two tablespoonfuls grated horseradish, one of vinegar, one teaspoonful of sugar and a little salt, stirred and beaten together until thoroughly mixed. Serve with cold meats. When made with oil or melted butter, and not with cream, this will keep two or three days. TOMATO SAUCE. Stew ten tomatoes with three cloves, and pepper and salt, for fifteen minutes (some add a sliced onion and sprig of parsley), strain through a sieve, put on the stove in a sauce-pan in which a lump of butter the size of an egg and a level tablespoonful of flour have been well mixed and cooked; stir all until smooth and serve. Canned tomatoes may be used as a substitute. ONION SAUCE. Boil four white onions till tender, mince fine; boil half pint of milk, add butter half size of an egg, salt and pepper to taste, and stir in minced onion and a tablespoonful of flour which has been moistened with milk. CRANBERRY SAUCE. Pour hot water over one quart of cranberries; when cool enough pick them over, the good will be bright red; put them into a sauce-pan with a teacupful of water. Stew slowly, stirring often until they are thick like marmalade. They require at least an hour and a half to cook. When you take them from the fire, add two cups of sugar, which have been heated very hot in the oven. If sweetened while cooking, the color will be dark. Put through a colander into a mould wet with cold water. When firm, turn into a glass dish. APPLE SAUCE. Pare, core, and slice some ripe tart apples, stew in water enough to cover them until they break to pieces. Beat up to a smooth pulp, and stir in a good lump of butter, and sugar to taste. If you wish, you can add a little nutmeg. Serve with roast pork or fresh pork cooked in any way. TOMATO CATSUP. (No. 1.) One gallon of tomatoes, four tablespoonfuls each of salt, and black pepper, three tablespoonfuls of mustard, one-half tablespoonful of allspice, four pods of red pepper. All ingredients should be made fine; simmer slowly in a porcelain kettle, in sufficient sharp vinegar to have two quarts of catsup, after simmering three or four hours, and strain through a wire sieve. Those who like it may add two tablespoonfuls of juice of garlic after the simmering is over and the ingredients are somewhat cool. This is superior to West India catsup; is an excellent remedy for dyspepsia; may be used in a week but improves much by age.